If you hear the coveted "homemade food", then cutlets immediately come to mind. No one will refuse their tasty, tender and juicy piece with a ruddy crust. Therefore, it's time to reveal all the intricacies of making homemade cutlets.
Photo of ready-made chopped cutlets Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It would seem that chopped cutlets are the simplest banal dish. However, often not everyone succeeds. So, what you need to know so that you can cook such a dish without any problems.
- The meat is chopped with a sharp knife, as small as possible. It is important to use sharp knives here, otherwise the meat fibers will not be cut, but crumpled, which will lead to loss of juice.
- The minced meat is kneaded thoroughly until it becomes homogeneous and smooth. But this should be done without fanaticism, so as not to turn it into a monolith.
- The finished minced meat is sent to the refrigerator for half an hour. It will infuse, and the meat with additives will become one. In addition, cold minced meat is easier to shape.
- To make the minced meat really tasty, additional juicy ingredients are added to it, like raw potatoes, white bread soaked in milk, lard, grated pumpkin, butter or grated cheese.
- You need to fry the cutlets in medium or high heat so that they quickly brown and retain the juice in themselves.
- Turn them over carefully and only once, while trying not to break them or damage the shape.
- If you doubt the readiness of the dish, pierce it with a fork - the juice should be clear.
- Caloric content per 100 g - 222 kcal.
- Servings - 18-20
- Cooking time - 40 minutes
Ingredients:
- Skinless chicken fillet - 2 pcs.
- Potatoes - 1 pc.
- Garlic - 2 cloves
- Onions - 1 pc.
- Mayonnaise - 1-2 tablespoons
- Egg - 1 pc.
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Cooking minced meat chicken cutlets
1. Wash and dry the fillets. If you bought meat with a ridge, then remove it. Using a sharp knife, finely chop the finished breast into cubes about 8 mm in size.
2. Peel and wash onions, potatoes and garlic. Cut large vegetables to a size that fits in the neck of your meat grinder. Pass the food through a meat grinder and combine with the minced meat.
3. Season food with salt, ground pepper and beat in an egg.
4. Pour in mayonnaise for softness. If you are not a supporter of such a product, then replace it with softened butter.
5. Stir the minced meat well until smooth, so that all the products and spices are evenly distributed, and send it to the refrigerator for 30 minutes.
6. Put the frying pan on the stove, pour in the vegetable oil and heat over high heat. Then spread the minced meat with a spoon, forming it into an oval shape. Fry the patties for 2 minutes until they are crusty and reduce heat to medium, which continue to fry for 4-5 minutes. After that, turn the patty over to the back side and do the same procedure: increase the temperature to the maximum, fry for 2 minutes, reduce heat and bring to readiness for 4-5 minutes.
7. Place the finished cutlets in a storage container and keep them in the refrigerator for about 3 days.
8. If you followed the recipe and all the simple recommendations, then the most ordinary dish will turn into a festive menu.
See also a video recipe on how to cook chopped chicken cutlets:
